Tell a Friend
Williams-Sonoma Wine Braised Short Ribs with Creamy Polenta Williams-Sonoma Wine Braised Short Ribs with Creamy Polenta

Braised Short Ribs with Creamy Polenta

These short ribs illustrate how braised meat cooked on the bone can turn out succulent and tender enough to cut with a fork. Creamy cheese-laced polenta soaks up the silky sauce.
Chapel Hill The Vicar Shiraz, McLaren Vale
Our Chapel Hill The Vicar Shiraz, McLaren Vale and other Rich Full-Bodied Red Wines pair nicely with this recipe.
Buy This Wine

Tell a friend! We'll send your friends the page and your message.
Note: You and your friend's email addresses are only used once as a referral. We will not collect or store the email addresses.

Friend's Name:
Your Name:
Friend's Email:
Your Email:
Message
(500 char. max)
Ingredients:
  • 3 Tbs. olive oil
  • 6 lb. meaty bone-in short ribs
  • 4 tsp. kosher salt
  • 1 tsp. freshly ground pepper
  • 1 yellow onion, chopped
  • 2 carrots, diced
  • 6 garlic cloves, chopped
  • 1/3 cup all-purpose flour
  • 2 cups hearty red wine
  • 3 cups beef stock
  • 2 Tbs. tomato paste
  • 1 Tbs. minced fresh rosemary
  • 1 bay leaf
  • 1 cup milk
  • 1 1/3 cups quick-cooking polenta
  • 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
Directions:
Preheat an oven to 325°F. In a Dutch oven over medium-high heat, warm 2 Tbs. of the olive oil. Season the short ribs with 2 tsp. of the salt and the pepper. Working in batches, add the short ribs to the pot and cook, turning occasionally, until browned on all sides, 5 to 6 minutes per batch. Transfer to a plate.

In the same pot over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the onion and carrots and cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Sprinkle in the flour and stir well. Slowly stir in the wine, then the stock. Stir in the tomato paste, rosemary and bay leaf. Return the short ribs to the pot. They should be barely covered with liquid; if not, add hot water as needed. Bring the liquid to a boil, cover the pot and transfer to the oven. Cook, moving the position of the ribs every 45 minutes or so to be sure they are covered with liquid, until very tender, about 2 1/2 hours. Transfer the ribs to a deep platter (it’s OK if the meat separates from the bones) and cover loosely with aluminum foil.

Let the cooking liquid stand for 5 minutes, then skim off the fat. Bring the liquid to a boil over high heat and cook, stirring, until reduced by one-fourth, about 10 minutes. Discard the bay leaf. Return the short ribs to the pot.

Just before serving, make the polenta: In a heavy saucepan over high heat, bring 3 cups water, the milk and the remaining 2 tsp. salt to a boil. Slowly whisk in the polenta, then reduce the heat to medium-low. Cook, whisking often, until the polenta is thick, about 2 minutes. Stir in the 1/2 cup cheese. Divide the polenta among warmed deep bowls, and top with the ribs and sauce. Serve immediately and pass additional cheese alongside.

Serves 6.

Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).
Enter your email address to receive
our offers and promotions
Stay Connected
Facebook Twitter YouTube
Receive special offers and
promotions by email!

Twitter Williams-Sonoma on YouTube

Williams-Sonoma is closely involved in recommending the wines offered through the Williams-Sonoma Wine Club. Williams-Sonoma has carefully selected a wine partner, the Global Wine Company located at 1401 Los Gamos Dr. #230, San Rafael, CA 94903, to operate the Williams-Sonoma Wine Club. Global Wine Company ensures that all wine sales are made by a licensed retailer in compliance with state laws. Your wine purchase will be a separate transaction from your purchases on the Williams-Sonoma site and will ship separately with respective tax and shipping/processing charges applied. State laws prohibits the offer of free goods in conjunction with the sale of alcoholic beverages.
The cost of all items in an offer is included in the advertised price. Wine can be purchased only by adults 21 years and older. See shipping information for states served. Promotions may not be combined with any other discounts, coupon codes, or promotions. Williams-Sonoma gift cards may not be redeemed for Williams-Sonoma Wine purchases.

*$75 Williams-Sonoma Gift Card is sent with Third Shipment. Offer applies to new customers only. Other restrictions may apply. Williams-Sonoma gift cards may not be redeemed for Williams-Sonoma Wine purchases.